While the temperature continues to yo-yo between 25 and 65 degrees here in New York, I still find myself pulled to decidedly wintry dishes. I’m not ready to give up slow-roasted squash, pork chops smothered in gravy, or cheesy pasta bakes. I need the comfort of simmering pots of gumbo and bubbling cassoulet. So what if I’m wearing a T-shirt in the middle of February? Here, I’ve gathered the coziest dishes I’m itching to roast, bake, and simmer. My oven doesn’t have to know it’s warm outside.
Are you still cooking winter dishes? What's on your menu?
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).